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Chicken in Wine and Mushroom Sauce

1 onion, finely chopped
1 tablespoon garlic, minced
2 carrots, peeled and grated
8 ounces fresh mushrooms, sliced
1 bay leaf
5 chicken breast halves, skinned, fat removed (about 3-1/2 lbs)
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1 teaspoon dry mustard
1/2 teaspoon salt, optional
1/4 teaspoon black pepper
3/4 cup red Burgundy wine
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
12 ounces uncooked spaghetti or
12 ounces other pasta
parsley sprigs

In a large crockpot, combine onion, garlic, carrots, mushrooms and
bay leaf. Arrange chicken over vegetables. Sprinkle with thyme,
basil, mustard, salt, if desired, and black pepper.

In a cup, combine wine, tomato paste, and Worcestershire sauce.
Stir to mix well. Pour over chicken. Cover and cook 1 hour on
high. Stir. Reduce heat to low and cook an additional 5-6 hours or
until chicken is done. Remove and discard bay leaf.

Cook pasta according to package directions and drain well in
colander. Meanwhile, cut chicken into slices and return to sauce.
Spoon individual portions of sauce and chicken over pasta. Garnish
with parsley sprigs if desired.


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